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Southern Corn Meal Spoon Bread

Name: Southern Corn Meal Spoon Bread
Yield: 1 servings
Ingredients: 1 cup of corn meal; then make quite thin with buttermilk; one-half teaspoon of salt; one-half teaspoon of soda; two tablespoons of melted butter; one well beaten egg

From Delta Gamma cook book, 1922

Serves 1

Mrs. Mary Comfort Leonard (one of Delta Gamma's Founders).

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

997Calories

26 gProtein

137 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories997 kcal

Protein26 g

Carbohydrates137 g

Fiber6.1 g

Sugars15 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol271 mg

Sodium1509 mg

Potassium629 mg

Calcium322 mg

Iron2.7 mg

Magnesium81 mg

Phosphorus469 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A397 mcg

Vitamin E1.5 mg

Vitamin K2.8 mcg

Vitamin B60.5 mg

Vitamin B121.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.8 mg

Folate84 mcg

Choline201 mg

Caffeine0 mg

Water275 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 50. The excerpt below is the record exactly as published.

Southern Corn Meal Spoon Bread Scald with boiling water one cup of corn meal and then make quite thin with butter milk. Add salt and soda, one-half teaspoon of each, two tablespoons of melted butter and one well beaten egg

Cook this with the app: pantry check, scaling, and the assistant.